HOMEMADE AUSSIE BITES
Published by: The Stay at Home Chef, author Rachel Farnsworth
Altered to eliminate sugar.
Makes 24 muffins
Ingredients
- 1¾ cup rolled oats
- ¼ cup dried apricots
- ¼ cup raisins
- ¼ cup ground flaxseed
- ¼ cup unsalted sunflower seeds
- 1/3 cup unsweetened shredded coconut
- ¼ cup cooked or uncooked quinoa (cooked will be softer, but uncooked works too!)
- 2 eggs
- 2 tablespoons chia seeds
- ¼ tsp baking soda
- ¼ cup melted honey
- ¼ cup unsalted butter, melted
- ¼ cup canola oil (I use avocado oil)
- ½ tsp vanilla extract
Instructions
- Preheat oven to 350 degrees. Lightly grease a 24 count mini-muffin pan.
- Pour 1 cup of rolled oats into a blender or food processor to create oat flour.
- Add in the remaining ¾ cup rolled oats, dried apricots, raisins, flax seed, sunflower seeds, coconut, quinoa, chia seeds, and baking soda. Blend until apricots and raisins are in small bits.
- Pour in eggs, melted honey, melted butter, oil, and vanilla extract. Blend until combined.
- Divide batter among the prepared muffin tin.
- Bake in the preheated oven for 10 to 15 minutes, until golden brown. Your type of oven and location will affect the time needed. I use a convection oven, top rack and it takes 13-14 minutes.
- Remove pan from oven and let cool in pan on a wire cooling rack in the pan.
- Once completely cooled, remove from pan and store in an airtight container for up to 5 days.
